A specialty crop grower pleads for lawmakers to update the crop insurance program in the next Farm Bill

Tariffs are top of mind but farmers are still eager to get a new Farm Bill on the books.

One specialty crop grower recently told lawmakers their crop insurance has not had attention since the 1980s.

“Specialty crops have less support, higher risk, and unfortunately, a weaker risk mitigation system to rely on than our friends with row crops. Right now, our industry relies on an outdated crop insurance program that USDA help set up in the 190s. We need to correct this immediately to help ensure our farm’s survival,” said Ben Eicheverry, a New Mexico chile grower.

Related Stories
The new county maps show farm program payments are widespread, but payment design still produces very different outcomes across regions and crops. AgriSompo’s Brooks York joins us to discuss the role of crop insurance in supporting mental health.
In an exclusive interview with RFD News correspondent Frank McCaffrey, Congressman Henry Cuellar (D-TX) expresses frustration with delays and increasing political divisions surrounding the bill.
With the Farm Bill now in the Senate’s hands, industry groups say the stakes are high—and timely action could be critical for producers navigating a difficult economic environment.
Domestic demand policy may play a larger role if export competition continues to limit price recovery.
Kansas Congressman Derek Schmidt joins us to discuss House passage of the Farm Bill, its potential impact on farm profitability and stability, key policy compromises, and the outlook for Senate consideration.
The farm bill is still moving, but the toughest amendment fights were pushed into today’s session. ASA President Scott Metzger joins us to discuss the risks of tariff actions on soybean exports, concerns over trade policy and production costs, and the importance of Farm Bill updates.

LATEST STORIES BY THIS AUTHOR:

It is in there, the mold — those rich blue veins in creamy blue cheese that make you either love it or loathe it — but how does it get there? This bonus scene from “Clemson Dairy,” Season 4, Episode 4 of Where the Food Comes From, explains how and why that happens.
No, it is not some new college course — Clemson has been making blue cheese since 1941, and the product has developed a worldwide following and won some pretty big awards. With good reason — it is fantastic stuff. It is also fascinating to see how it is made. Check out this sneak peek look at the latest episode of Where the Food Comes From, “Clemson Blue.”